Belyashi is a very popular pastry.

It is always a pleasure to have a snack with fresh, crispy, juicy whites.

It is not only delicious, but also satisfying.

Of course, we are not talking about the dubious quality of baked goods that are sold on the streets.

How to cook whites at home, we'll talk about this today.

How to cook whites at home - basic cooking principles

Belyash is a fried pie, usually stuffed with meat. Whitewash recipes differ in the way the dough is prepared and the composition of the filling. Previously, the dough for whites was prepared in water or sour milk without yeast. Today, whites are prepared from yeast dough, so they turn out to be mouth-watering and fluffy.

Traditionally, the filling is made from ground beef, sometimes with the addition of pork. But you can use minced meat from any meat. It is seasoned with spices and salted. To make the filling juicy, add a lot of finely chopped onions or a small amount of water to the minced meat. Knead everything thoroughly with your hands and leave for a while. Also, the filling for whitewash can be made from potatoes, cheese, rice or fish.

When the filling is ready, and the dough has come up, they begin to form the whites. Divide the dough into pieces and leave it for another ten minutes for proofing. Then each piece is kneaded with your hands into a cake. Put the filling in the center and pinch the edges to the center, leaving a small hole in the middle.

Fry the ready-made whites in a large amount of sunflower oil until golden brown on both sides.

We have collected the best recipes on how to cook whites at home so that your pastries are delicious, fluffy and juicy.

Recipe 1. How to cook whites at home - a classic recipe

Ingredients

flour - four glasses;

milk - 250 ml;

bow - two heads;

active dry yeast - 15 g;

minced meat - half a kilogram;

refined sunflower oil - 100 ml;

granulated sugar - 6 g.

Cooking method

1. We dilute the yeast in milk, preheating it to 40 C. Then salt, add sugar, stir until the yeast is completely dissolved. Pour in three tablespoons of vegetable oil and an egg, beat it with a fork.

2. Gradually introduce flour into the resulting mixture and knead not too steep dough. Cover it with a clean towel and leave it for an hour. Then we knead the dough and leave for a while.

3. Peel the bulbs and grind them in a blender. Add the onion, along with spices and salt to the minced meat. Pour half a glass of boiled water here and knead thoroughly with your hands. We put the filling in the refrigerator.

4. Divide the matched dough into small pieces and leave for proofing. Then we knead each ball with our hands into a cake and put the filling in the middle. We wrap the edges to the middle and pinch, leaving a small hole.

5. In a frying pan, bring the vegetable oil to almost a boil, reduce the heat and spread the whites, with the hole down. Fry on both sides until golden brown.

Recipe 2. Belyashi "Home"

Ingredients

Dough

half a glass of warm water;

dry yeast - sachet;

100 g butter;

milk - a glass;

sugar - tsp.

Filling

half a kilo of mixed minced meat;

spices for minced meat;

large onion;

two cloves of garlic;

150 ml 33% cream;

vegetable oil for frying.

Cooking method

1. Dissolve sugar in heated water and add dry yeast. Mix and leave until a hat appears on the surface.

2. Pour melted butter into warm milk. Salt, add the yeast mixture and mix. We knead a smooth, elastic dough, adding flour little by little.

3. Pour two tablespoons of ghee into a deep bowl and spread it along the sides and bottom. We shift the dough into it and roll in oil. We cover and put in a warm place for two hours.

4. Peel the garlic cloves and grind them through a garlic press directly into the minced meat. Add finely chopped onion and spices to this. Stir, pour in the cream and knead again. Insist minced meat for ten minutes.

5. Knead the dough. We grease our hands with oil and divide it into small balls. We put them on the table and leave for ten minutes. We divide the minced meat by the number of balls from the dough.

6. Sprinkle the table with flour, put a piece of dough and knead it into a cake with the palm of your hand. Put the filling in the middle and fasten the dough to the center, leaving the filling open in the middle. Leave the whites for a quarter of an hour.

7. Fry in a deep frying pan, pouring a large amount of oil into it, until golden brown, starting from the side with the hole. After frying on both sides, put the whites on the wire rack.

Recipe 3. How to cook whites at home with mushrooms and chicken

Ingredients

kefir or fermented baked milk - a glass;

black pepper;

milk - a glass;

bulb;

three eggs;

champignons - 300 g;

flour - six glasses;

minced chicken - half a kilogram;

soda - 3 g;

vegetable oil - 140 ml.

Cooking method

1. Warm milk slightly, combine it with kefir and stir. Add three tablespoons of butter, slaked soda and eggs. Beat everything well with a mixer.

2. Now start adding flour a little, without stopping to beat the dough. As soon as it becomes thick, begin to knead with your hands. Place the dough in a suitable dish, cover it with cling film and leave to come up.

3. Remove the husk from the bulbs and chop them as small as possible. Add the onion to the minced meat.

4. Clean the mushrooms, cut into pieces and fry in vegetable oil. Cool the mushroom frying and add to the minced meat. Mix everything thoroughly.

5. Divide the dough into pieces. We form a cake from each with our palms, making a small depression in the middle. We put the filling in it and begin to collect the edges towards the middle.

6. Fry the whites in a large amount of well-heated vegetable oil.

Recipe 4. Belyashi with fish

Ingredients

Dough

salt - 3 g;

flour - 750 g;

drinking water - a glass;

butter - 100 g;

a bag of yeast;

30 g granulated sugar.

Filling

fillet of any fish - half a kilogram;

onion;

black pepper;

50 ml of sunflower oil;

flour - 30 g;

lean oil for frying.

Cooking method

1. Combine slightly warmed drinking water with melted butter. Beat the eggs separately with a fork and add them to the butter-milk mixture. Gradually add flour, sifting it first, and knead soft, smooth dough. We let him come up a couple of times. Then we divide into pieces and leave to proof for another ten minutes.

2. Dip the fish fillet in boiling water. Boil it until half cooked. Chop the peeled onion as small as possible. We spread the chopped onion and saute it until light ruddy. Sprinkle everything with flour and fry for a couple of minutes. We twist the fish fillet in a meat grinder and add fried onions to the minced fish. Salt it, pepper it and stir it.

3. Knead pieces of dough with palms into a cake. Place the fish filling in the middle and pinch to the center of the dough edge. Fry the whites in a large amount of hot vegetable oil.

Recipe 5. Belyashi with potatoes and meat in the oven

Ingredients

yogurt or kefir - one and a half glasses;

flour - five glasses;

two onions;

two eggs;

butter or margarine - 200 g;

potatoes - 4 pcs.;

salt - 5 g;

400 g minced meat;

3 g of baking soda.

Cooking method

1. Chop margarine or butter into pieces and put in a bowl. We sift half the flour to it and grind everything with our hands into crumbs. Add slightly beaten eggs, salt and soda quenched with boiling water to kefir. Pour the mixture into flour and butter crumbs. Gradually add the remaining flour and knead the dough. We put it in a plastic bag and leave it warm for half an hour.

2. Coarsely peeled potatoes. Peel and chop the onion as small as possible. Add chopped vegetables to the minced meat, pepper, salt and knead everything with your hands.

3. Divide the dough into pieces. From each we form a flat cake with our palms and put the filling in the middle and turn the edges of the dough to the middle. Put the whites on a baking sheet and grease them with melted butter. We send them to the oven for forty minutes. We bake at a temperature of 180 C.

Recipe 6. Belyashi according to GOST in a multicooker

Ingredients

black pepper - 2 g;

336 ml of filtered water;

wheat flour - 534 g;

onions - 113 g;

dry yeast bag;

13 g sugar;

700 g of beef;

salt - 16 g;

liter of lean oil.

Cooking method

1. We dilute yeast with sugar in warm water. Stir well. We leave for ten minutes so that foam forms on the surface. Add the rest of the ingredients and knead the dough. We leave, covered with foil, to approach. We knead a couple of times.

2. Wash and clean the beef from veins and films. We cut it into pieces and twist it in a meat grinder. Chop the peeled onions as small as possible. Add the onion to the minced meat, season everything with pepper and salt. Pour in some cold water and mix thoroughly.

3. Lubricate the hands and the surface of the table with vegetable oil. Divide the dough into pieces, roll them into balls and leave to rise for a quarter of an hour. Flatten each piece with the palm of your hand. Put the filling and pinch the dough in the center.

4. Pour a lot of oil into the container of the multicooker. We heat it well in the "Baking" or "Frying" mode. We spread the whites in hot oil and fry them until golden brown on both sides.

Recipe 7. Puff pastry whites

Ingredients

half a kilo of puff pastry;

ground black pepper;

half a kilo of minced meat;

bulb;

150 g of hard cheese;

carrot;

two eggs.

Cooking method

1. We clean vegetables. Chop the onion as small as possible. Three carrots. Fry chopped vegetables in vegetable oil until golden brown, cool and add to the minced meat. We also drive in an egg here, pepper, salt and mix until smooth.

2. Defrost the puff pastry completely and cut out the circles. In half of them, make holes in the center.

3. Put the filling in the center of the mug without a hole. Cover the top with a circle of dough with holes. Fasten the edges of the dough with a fork. Finely chop the cheese and put it in the middle of the future whites. Lubricate the baking surface with a beaten egg.

4. Put the whites on a baking sheet. We bake at 180 C for half an hour.

How to cook whites at home - tips and tricks

The whites will turn out juicy if you add a small amount of broth or water to the filling.

Cut the vegetables into the filling as small as possible so that the large pieces do not damage the dough.

Put the finished whites in a bowl and cover with a lid so that the baked goods do not lose moisture and become dry.

Fry the whites in a cast iron skillet. Its bottom heats up evenly, and the pies are fried better.

Greetings, my precious friends. Do you like whites? It's hard not to love them. The mere thought of them drools. But, unfortunately, it is rarely possible to enjoy high-quality whites from the store. Manufacturers manage to undercut the meat, or make the dough too thick. An unpleasant residue remains from the purchased product. Therefore, I suggest making these pies at home. Moreover, today I will tell you how to cook whitewash with meat in a pan.

Modern sweets owe their name to balish, a large pie made from unleavened dough. This is a national Bashkir dish. It is prepared with various fillings, but meat with potatoes is considered the most delicious.

However, the belyashi are slightly different from the belyashi. First of all, they are much smaller in size than their progenitors. In addition, the whites are fried in a huge amount of oil, and the whites are baked.

The closest relative of the Bashkir balish is the Tatar peremyach. Usually, the pendants are made in a round shape with a hole in the middle. But the whites were originally prepared in a triangular shape. Only few people know about these features today. Well that's it, a little presentation of the dish before showing it 🙂

Features of whitewash

Fried food is hardly dietary. During the cooking process, pies absorb a lot of fat, so they are a high-calorie product.

The calorie content of whitewash is 260.6 kcal. At the same time, fats are 14.7 g, and carbohydrates - 18.7 g and proteins - 14.6 g.

Therefore, no nutritionist would recommend this yummy to you. Therefore, you should not eat whitish eyes for those who are on a diet. Otherwise, you will not resist and will have to start losing weight anew. Also, with this delicacy, you need to be more careful for people suffering from diseases of the cardiovascular system and pancreas.

But whites, cooked on their own at home, are less harmful than purchased ones. After all, here you yourself regulate the fat content of the meat and the amount of oil for frying. And you can cook both open and closed pies at home. They differ among themselves not only in appearance, but also in cooking characteristics.

Cooking open yeast whites

And here is a step-by-step recipe for delicious pies. For the test, you will need:

• a kilo of flour;
• egg;
• 0.5 l of milk;
• 3 tbsp Sahara;
• 1 tsp salt;
• 10 g of dry yeast (you can replace 30 g of live yeast).

You will need a kilo of minced meat as a filling. Better to take from pork with beef. You will also need 4 onions, salt + pepper to taste. You need to fry the whites in a huge amount of oil.

First, make the dough. To do this, mix yeast with sugar and dilute them with warm milk. Leave the mixture on for 5-7 minutes until foam forms. Be sure to sift the flour and make a hole in the center of the slide. Pour the yeast mixture and beaten eggs into this hole. Add salt and knead the dough well. This procedure usually takes about a quarter of an hour.

After kneading, the dough should not stick to your hands. Then we cover it and leave it for an hour in a warm place. During this time, the yeast dough will double in size.

Mix finely chopped onion with minced meat. Salt and pepper the filling. Next, mix the components well again. To increase the viscosity of minced meat, I advise you to add a couple of tablespoons to its composition. ice water. We leave the minced meat in the refrigerator for an hour. So the water will be absorbed into the proteins of the meat and the filling will then be a little with broth.

Sprinkle the working surface with flour. Roll out the same balls from the dough, from which we roll out flat cakes with a diameter of 15-17 cm. Put the minced meat in the middle of the dough (about 1 tablespoon each). We pinch the whites so that there is a hole in the middle, where the filling would be visible. And lightly press down on each whitewash with your hand.

Fill the pan with oil (about 2 cm from the bottom). We heat it up and put the pies with the holes down. Fry one side over medium heat until browning. Then we turn it over and cook further.

How to make yeast closed whites with meat

It is not difficult to cook such a delicacy at home. For the test, take:

• a kilo of flour;
• 200 ml of milk;
• 2 eggs;
• 100 gr margarine;
• 30 grams of sugar;
• 1 tsp salt;
• 10 grams of dry yeast (or 30 grams of live).

The filling is made from minced pork and beef, 2 onions and 100 ml of water. You will also need ground pepper + salt to taste.

We dilute the yeast with warm milk and add sugar here. Beat the eggs lightly and send them into the yeast mixture. Add the sifted flour and mix the ingredients. Then pour in the slightly cooled melted margarine here, add salt and knead the dough well. We leave it for a couple of hours, covering it with a kitchen towel. After a little crush the dough. If it is sticky, stir in flour. And again let it stand for a couple of hours.

Let's move on to the filling. Add chopped onion to the minced meat. Add water, salt + pepper here. Knead the minced meat well.

Divide the yeast dough into equal balls. Roll out each of them in turn and spread 1.5-2 tbsp in the middle. fillings. Raise the edges of the round up and pinch, and then gently flatten it with your palm.

Put the whites in a frying pan with hot oil so that they sit down with the seam. There should be a lot of oil in the vessel (a layer of at least 2 cm). Fry the pies until browned on both sides.

How to cook delicious whites on kefir in a frying pan

And these fragrant pies are prepared without yeast. You can call this an accelerated cooking option.

You will need to prepare such a set of products for the test:

• 250 ml of kefir 3.5% fat;
• about 300 grams of flour;
• 2, or even 3 tbsp. refined oil;
• 1/2 tsp salt;
• 1/3 tsp soda.

We will prepare the filling from 250 g of minced meat, onions, salt + ground black pepper. Mix finely chopped onions with minced meat. Salt and pepper. Then we beat off the minced meat well or mix for a long time. This will allow the water to be absorbed into the meat and the filling will be juicier. Then cover the container with the prepared minced meat and send it to the refrigerator.

And the dough is prepared even faster 🙂 We mix kefir (you do not need to heat it up, as you got it from the refrigerator, use this one) with flour. Do not add all the flour at once. Add half the amount indicated in the recipe. Then add salt and soda. And gently mix all the ingredients, gradually adding the rest of the flour. Your dough should be soft. Then we drive vegetable oil into the kneaded dough and leave it for 20-30 minutes.

We grease the working surface on which we will form our pies with vegetable oil. If you want, you can use flour instead of butter.

I noticed that when I use flour for dusting, it charred when frying. As a result, an unpleasant black residue remains in the pan. Therefore, I use vegetable oil

We form rounds from the dough and roll them out. Put the filling in the middle of each and mold the open-type whites. I advise you to sculpt immediately as much as will fit in a frying pan at a time. Fry on both sides in boiling oil until golden brown.

I found a video recipe for you that will tell you more about this cooking method.

Lazy whites recipe

If guests suddenly appear, this original recipe for lazy pies will help you out. To do this, you will need the following products:

• 2 glasses of kefir;
• egg;
• ½ tsp each sugar + salt + soda;
• 0.5 kilograms of flour;
• 0.5 kg of minced meat;
• larger onion;
• freshly ground black pepper;
• parsley or dill.

Kefir heated to about 30 degrees is mixed with soda, sugar and salt. Leave this mixture to stand for 10 minutes at room temperature. In the meantime, we are preparing the filling. Mix the minced meat with chopped onion, egg, pepper and salt.

After that, gradually mix the flour into the kefir mixture. There should be no lumps. And your dough should be like sour cream in consistency. Put the dough in a pan with hot oil with a spoon, minced meat on top. And pour a little dough onto the minced meat so that the filling is visible in the middle.

Fry on a medium-power fire. First, fry one side. Then we turn it over and bring the second side of the whitewash to a rosy color. Before serving the pies, decorate them with herbs. Nice, fast and very tasty. Try it.

• To make the whites look round and beautiful, do not put them too tightly in the pan. Let there be a distance of 1 cm between them. So it will be easier to turn them over. And during the flipping, your pies will not lose their shape.
• After frying the whites, do not rush to serve them right there. Place the patties on a kitchen paper towel to remove excess grease. And then serve it on the table.
• If suddenly after frying you find that the whites are still damp inside, do not panic. You can bring them to readiness in the microwave or oven. Just do not set the maximum microwave power.

How do you cook whites with meat in a pan? If you have your own signature secret recipe, be sure to share it in the comments. And a photo, if possible, attach. Well, I wish you the most pleasant whitewash and say goodbye. Bye Bye!

Greetings, my precious friends. Do you like whites? It's hard not to love them. The mere thought of them drools. But, unfortunately, it is rarely possible to enjoy high-quality whites from the store. Manufacturers manage to undercut the meat, or make the dough too thick. An unpleasant residue remains from the purchased product. Therefore, I suggest making these pies at home. Moreover, today I will tell you how to cook whitewash with meat in a pan.

Modern sweets owe their name to balish, a large pie made from unleavened dough. This is a national Bashkir dish. It is prepared with various fillings, but meat with potatoes is considered the most delicious.

However, the belyashi are slightly different from the belyashi. First of all, they are much smaller in size than their progenitors. In addition, the whites are fried in a huge amount of oil, and the whites are baked.

The closest relative of the Bashkir balish is the Tatar peremyach. Usually, the pendants are made in a round shape with a hole in the middle. But the whites were originally prepared in a triangular shape. Only few people know about these features today. Well that's it, a little presentation of the dish before showing it 🙂

Features of whitewash

Fried food is hardly dietary. During the cooking process, pies absorb a lot of fat, so they are a high-calorie product.

The calorie content of whitewash is 260.6 kcal. At the same time, fats are 14.7 g, and carbohydrates - 18.7 g and proteins - 14.6 g.

Therefore, no nutritionist would recommend this yummy to you. Therefore, you should not eat whitish eyes for those who are on a diet. Otherwise, you will not resist and will have to start losing weight anew. Also, with this delicacy, you need to be more careful for people suffering from diseases of the cardiovascular system and pancreas.

But whites, cooked on their own at home, are less harmful than purchased ones. After all, here you yourself regulate the fat content of the meat and the amount of oil for frying. And you can cook both open and closed pies at home. They differ among themselves not only in appearance, but also in cooking characteristics.

Cooking open yeast whites

And here is a step-by-step recipe for delicious pies. For the test, you will need:

• a kilo of flour;
• egg;
• 0.5 l of milk;
• 3 tbsp Sahara;
• 1 tsp salt;
• 10 g of dry yeast (you can replace 30 g of live yeast).

You will need a kilo of minced meat as a filling. Better to take homemade minced pork with beef. You will also need 4 onions, salt + pepper to taste. You need to fry the whites in a huge amount of oil.

First, make the dough. To do this, mix yeast with sugar and dilute them with warm milk. Leave the mixture on for 5-7 minutes until foam forms. Be sure to sift the flour and make a hole in the center of the slide. Pour the yeast mixture and beaten eggs into this hole. Add salt and knead the dough well. This procedure usually takes about a quarter of an hour.

After kneading, the dough should not stick to your hands. Then we cover it and leave it for an hour in a warm place. During this time, the yeast dough will double in size.

Mix finely chopped onion with minced meat. Salt and pepper the filling. Next, mix the components well again. To increase the viscosity of minced meat, I advise you to add a couple of tablespoons to its composition. ice water. We leave the minced meat in the refrigerator for an hour. So the water will be absorbed into the proteins of the meat and the filling will then be a little with broth.

Sprinkle the working surface with flour. Roll out the same balls from the dough, from which we roll out flat cakes with a diameter of 15-17 cm. Put the minced meat in the middle of the dough (about 1 tablespoon each). We pinch the whites so that there is a hole in the middle, where the filling would be visible. And lightly press down on each whitewash with your hand.

Fill the pan with oil (about 2 cm from the bottom). We heat it up and put the pies with the holes down. Fry one side over medium heat until browning. Then we turn it over and cook further.

How to make yeast closed whites with meat

It is not difficult to cook such a delicacy at home. For the test, take:

• a kilo of flour;
• 200 ml of milk;
• 2 eggs;
• 100 gr margarine;
• 30 grams of sugar;
• 1 tsp salt;
• 10 grams of dry yeast (or 30 grams of live).

The filling is made from minced pork and beef, 2 onions and 100 ml of water. You will also need ground pepper + salt to taste.

We dilute the yeast with warm milk and add sugar here. Beat the eggs lightly and send them into the yeast mixture. Add the sifted flour and mix the ingredients. Then pour in the slightly cooled melted margarine here, add salt and knead the dough well. We leave it for a couple of hours, covering it with a kitchen towel. After a little crush the dough. If it is sticky, stir in flour. And again let it stand for a couple of hours.

Let's move on to the filling. Add chopped onion to the minced meat. Add water, salt + pepper here. Knead the minced meat well.

Divide the yeast dough into equal balls. Roll out each of them in turn and spread 1.5-2 tbsp in the middle. fillings. Raise the edges of the round up and pinch, and then gently flatten it with your palm.

Put the whites in a frying pan with hot oil so that they sit down with the seam. There should be a lot of oil in the vessel (a layer of at least 2 cm). Fry the pies until browned on both sides.

How to cook delicious whites on kefir in a frying pan

And these fragrant pies are prepared without yeast. You can call this an accelerated cooking option.

You will need to prepare such a set of products for the test:

• 250 ml of kefir 3.5% fat;
• about 300 grams of flour;
• 2, or even 3 tbsp. refined oil;
• 1/2 tsp salt;
• 1/3 tsp soda.

We will prepare the filling from 250 g of minced meat, onions, salt + ground black pepper. Mix finely chopped onions with minced meat. Salt and pepper. Then we beat off the minced meat well or mix for a long time. This will allow the water to be absorbed into the meat and the filling will be juicier. Then cover the container with the prepared minced meat and send it to the refrigerator.

And the dough is prepared even faster 🙂 We mix kefir (you do not need to heat it up, as you got it from the refrigerator, use this one) with flour. Do not add all the flour at once. Add half the amount indicated in the recipe. Then add salt and soda. And gently mix all the ingredients, gradually adding the rest of the flour. Your dough should be soft. Then we drive vegetable oil into the kneaded dough and leave it for 20-30 minutes.

We grease the working surface on which we will form our pies with vegetable oil. If you want, you can use flour instead of butter.

I noticed that when I use flour for dusting, it charred when frying. As a result, an unpleasant black residue remains in the pan. Therefore, I use vegetable oil

We form rounds from the dough and roll them out. Put the filling in the middle of each and mold the open-type whites. I advise you to sculpt immediately as much as will fit in a frying pan at a time. Fry on both sides in boiling oil until golden brown.

I found a video recipe for you that will tell you more about this cooking method.

Lazy whites recipe

If guests suddenly appear, this original recipe for lazy pies will help you out. To do this, you will need the following products:

• 2 glasses of kefir;
• egg;
• ½ tsp each sugar + salt + soda;
• 0.5 kilograms of flour;
• 0.5 kg of minced meat;
• larger onion;
• freshly ground black pepper;
• parsley or dill.

Kefir heated to about 30 degrees is mixed with soda, sugar and salt. Leave this mixture to stand for 10 minutes at room temperature. In the meantime, we are preparing the filling. Mix the minced meat with chopped onion, egg, pepper and salt.

After that, gradually mix the flour into the kefir mixture. There should be no lumps. And your dough should be like sour cream in consistency. Put the dough in a pan with hot oil with a spoon, minced meat on top. And pour a little dough onto the minced meat so that the filling is visible in the middle.

Fry on a medium-power fire. First, fry one side. Then we turn it over and bring the second side of the whitewash to a rosy color. Before serving the pies, decorate them with herbs. Nice, fast and very tasty. Try it.

• To make the whites look round and beautiful, do not put them too tightly in the pan. Let there be a distance of 1 cm between them. So it will be easier to turn them over. And during the flipping, your pies will not lose their shape.
• After frying the whites, do not rush to serve them right there. Place the patties on a kitchen paper towel to remove excess grease. And then serve it on the table.
• If suddenly after frying you find that the whites are still damp inside, do not panic. You can bring them to readiness in the microwave or oven. Just do not set the maximum microwave power.

How do you cook whites with meat in a pan? If you have your own signature secret recipe, be sure to share it in the comments. And a photo, if possible, attach. Well, I wish you the most pleasant whitewash and say goodbye. Bye Bye!

Belyashi- delicious pies with meat, fried in a lot of oil. The food is not healthy, of course, but this does not prevent it from having a large number of fans. If you use them not too often, then, believe me, there will be no harm to health and shape. Belyashi can be attributed to one of the varieties of Tatar pies called wak-beelish or peremyachi.

Only the latter have a hole in the center, and yeast dough is used. To cook homemade whites with meat, the dough can be kneaded not only with yeast, but also with water, kefir, milk, and even add vodka to it.

Ingredients for the dough:

• Sunflower oil - 3 tbsp. spoons,
• Salt - 1 tsp,
• Sugar - 1 tbsp. spoon,
• Yeast (wet) - 40 gr.,
• Flour - 700 gr.,
• Water - 400 gr.,

Ingredients for the filling:

• Minced meat - 400 gr.,
• Onion -1 pc.,
• Spices,
• Salt.

Yeast dough whites - recipe

The preparation of these delicious patties begins by kneading the dough. The dough for whitewash is quite simple to prepare. Pour warm water at a temperature of about 45C into a deep bowl. Chop the yeast with your hands. Add sugar. Stir the mixture well with a fork. Then add vegetable oil and salt, mix again.

Add half the flour and stir again. Add the rest of the flour and knead the dough with your hands. Cover the finished dough with a towel and leave to rise for half an hour. While the dough is rising, you can prepare the filling. It is convenient for her to use ready-made minced meat. Grate the onion on a fine grater, or chop it in a blender bowl. Put it together with salt and spices in the minced meat.

Knead thoroughly.

Sprinkle the work surface with flour. Take a piece of the test. Roll it out with a rolling pin. Using a cup or bowl, 8-10 cm in diameter, cut out the circles.

Place the filling in the center of each circle.

Lift the edges and pinch with a knot. We got such things like manti.

Take one patty in your hands and flatten it with your fingers, aligning the edges so that it stays round. Do not forget to dip your hands in flour or vegetable oil so that the dough does not stick to them. Put the finished pies on a floured surface - a table or kitchen board.

Try not to make the whites thick, otherwise the minced meat and dough in the middle may not cook properly. The ideal thickness for raw whites should be around 5-8 mm. In hot oil, gently dip them with the seam down.

As soon as the bottom is golden brown and the top is swollen, turn them over to the other side.

Put the finished ones on a plate covered with a napkin. This will help you get rid of excess fat. I wish you all Bon appetit.

Yeast dough whites. Photo

Belyashi is a hearty and at the same time simple dish of Tatar cuisine. Round (cheesecake-shaped) or triangular with a hole, tender dough pies with juicy aromatic meat filling, fried in butter until crispy. They are loved by adults and children. Buying whites in stores is not always safe for your health, so we suggest you cook them right at home. It is completely uncomplicated and delicious. You can be convinced of this by reading our article!

Source: vkusnaykuxny.ru

Secret 1

To simplify the process of making whites as much as possible, you can buy the dough. It can be a regular yeast dough.

Secret 2

In order for the whites to be juicy, they take minced meat of two types: beef and fatty pork or lamb. But even with a lean beef filling, you can get juicy whites. To do this, before sculpting the whites, add crushed ice to the minced meat. The main thing is to do everything very quickly so that the ice in the filling begins to melt only during the frying process. The secret lies in the fact that when melted, the ice will absorb all the minced meat seasonings and make the whitewash filling juicy and aromatic.

Secret 3

In the process of frying, the whites will not absorb a lot of oil if you pour 1 tablespoon of alcohol into the pan.

Source: liveinternet.ru

Secret 4

Roasting the whites should take about 5 minutes on each side. Frying oil must be added so that it covers half of the whites. It is very important to place the whites so that they do not come into contact with each other.

Secret 5

In the process of frying, lay out the whites first with the side where the hole is. Thus, it will cook well and retain all the juices inside.

Source: youtube.com

Secret 6

After frying in boiling oil on both sides, fold the whites on a paper towel to remove all excess fat.

Secret 7

To make the whites soft after cooking, you can put them in a preheated oven for 15 minutes, and then put them in a saucepan and cover with a lid or towel.